These Chocolate-Dipped French Madeleines are so soft, tender and exploding with chocolate flavors.
Oh Madeleines! Tiny little pastry that keeps us pondering over the riddle of whether it is a cookie or a cake?
Well, from what I know it is a cake batter baked inside beautiful ridged molds so one can eat it as a cookie. Trust the French to excel the dinning experience of a cake.
Here are some fun facts about French Madeleines:
- Most times the Madeleines’ batter is a sponge cake batter.
- Madeleines are baked in a shell shape molds so the edges will have a crispy texture.
- The bottom hump is an icon character of the pastry. In order to achieve it you need to let the filled molds rest in the refrigerator for 30 minutes and up to 4 hours. During chilling time it forms a thin dry layer on the outside. In addition, once in the oven because the batter is cold and the oven temperature is high, the outside of the madeleines will bake faster than the inside. That means that the outside baked layer of the madeleines will seal the remaining unbaked batter and will not give it any room to expand and spread. As a result the batter has no choice but to burst out at the top.
- Another reason it is a good idea to allow the batter to chill in the molds is that it will allow the liquid in the batter to soak in the flour which will result in a moist tender cake.
Now Let’s Talk About This Chocolate-Dipped French Madeleines Recipe:
- The recipe will yield different amount of cookies depending on the size of the molds you are using. I used THIS pan and got 12 Madeleines. Likewise Traditional Madeleines pans will yield about 25.
- The batter is very smooth and thin. For best results, please pipe the batter into the molds using a pastry bag.
- Madeleines are notorious for sticking into the molds. To avoid that from happening, firstly coat each mold with softened butter. Secondly, dust the pans with some flour and bang it to remove any access. I highly recommend not to skip this step and avoid using baking spray.
- You can replace the butter in the recipe with olive oil. (1/3 cup /85 g / 3.5 oz). However, please note that you will lose some of the buttery flavor but as a result the Madeleines will be more moist and tender.
- Feel free to play around with the flavors and create your own versions. For example and ideas see below.
- Mix 1/8 tsp of rose water with the liquid mix and 2 TBS finely ground pistachios to the flour mix.
- Add 2 tsp of orange zest to the flour mix and 1 tsp of orange extract (optional, but the extract will enhance the orange flavor).
- 1/2 tsp cinnamon ( to the flour mix).
- Add 1/4 tsp of nutmeg to the flour mix.
- Mix 1/2 tsp of almond extract with the liquid mix.
Here are some more recipes you might enjoy:
Also, One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
- 1/4 Cup + 2 tsp Unsaweetedned cocoa powder (21 g / 0.7 oz)
- 1/3 Cup Full fat sour cream (81 g / 3 oz)
- 1 Large Egg, room temperature
- 3/4 tsp Pure Vanilla Extract
- 3/4 Cup Cake flour (80 g / 3 oz)
- 1/2 Cup Sugar (100 g / 3.5 oz)
- 3/8 tsp Baking powder
- 1/8 tsp Baking soda
- 1/4 tsp Salt
- 7 TBS Unsalted butter, soften and cut into small pieces (100 g / 3.5 oz)
For chcolate dip
- 1 Cup Semi-sweet or dark chocolate choped. (170 g / 6 oz)
- 1 TBS Vegetable shortening
Preheat oven to 350 F. Grease the molds with butter and sprinkle with flour. Set aside.
In a medium bowl mix the sour ceram, cocoa powder, egg and vanilla until lighliy combined and still lumpy.
In a bowl of a standing mixer, fitted with paddle attachment mix on low the flour, sugar, baking powder, baking soda, and salt for 30 seconds
Add the butter and half the cooca and mix on low until all of the ingridients are moistened. Incread speed to medium and beat for additional 90 seconds. Scrap the sides and bottom of the bowl.
Add the remining of the cocoa in two addtions. Each time starting with low speed then incresing to medium and beating for about 30 seconds.
Using a pastry bag pipe the batter into the mold half way full.
Baker for 14-16 minutes, until a tooth pick comes out clean from the center of the madeleines.
Remove from oven and allow to cool before removing from pans.
Melt the choclate and vegetable shortening in the microwave in 20 seconds increments.
Dip the cooled Madeleines in the melted choclate.